Indulge in a delightful treat of wholesome Khichdi, a comforting dish that brings together the simplicity of rice and lentils with a burst of flavors. This aromatic creation combines the earthiness of mung dal and the richness of basmati rice, cooked to perfection with a symphony of spices. With a touch of fragrant cumin, a hint of turmeric, and a pinch of asafoetida, every bite is a journey through layers of warmth and comfort.
Mung Dal Rice Khichdi Recipe
Mung Dal Rice Khichdi is a comforting and nutritious Indian dish made with mung dal (yellow lentils) and rice, cooked together with a blend of spices. It’s the perfect meal for any time of the day, offering warmth and simplicity, while being light on the stomach yet full of flavors. Whether for breakfast, lunch, or dinner, this dish is both satisfying and easy to prepare.
Ingredients
For the Khichdi:
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1/2 cup mung dal (split yellow moong dal)
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1/2 cup rice (preferably basmati or short-grain rice)
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1/2 teaspoon salt (adjust to taste)
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1 tablespoon ghee (optional, for a richer flavor)
- Water (about 4 cups, adjust for desired consistency)
Optional Ingredients
Optional for cooking:
- Ghee or oil (for tempering the khichdi)
- Finely chopped ginger (for added flavor)
- Green chilies (for extra spice)
- Chopped vegetables like carrots or peas (for added nutrition)
- Kasuri methi (dried fenugreek leaves for a unique aroma)
Instructions
- Wash the rice and mung dal thoroughly and set them aside.
- Heat ghee or oil in a pressure cooker on medium heat. Add cumin seeds and let them splutter.
- Add grated ginger and green chili, and sauté for a minute.
- Add turmeric powder and stir for a few seconds.
- Now, add the mung dal and rice, and mix well to coat them with the spices.
- Pour in the water and add salt to taste. Mix everything together.
- Close the lid of the pressure cooker and cook for 2-3 whistles, or until the rice and dal are soft and well-cooked.
- Once the pressure releases, open the lid and stir the khichdi. Adjust the consistency by adding more water if necessary.
- Garnish with fresh coriander leaves and serve hot.
Chef’s Tips
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Adding flavor: Enhance the flavor by adding a pinch of asafoetida (hing) or a few curry leaves while cooking.
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Spice it up: Increase the heat by adding more green chilies or a pinch of red chili powder.
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Vegan option: The dish is already vegan, but you can substitute ghee with coconut oil for a unique twist.
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Texture variation: For a creamier texture, you can use coconut milk while cooking.
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Add veggies: Add chopped vegetables like carrots, peas, and beans for extra nutrition and flavor.